Sterilise jars in boiling water or with sterilising solution.

Wash chilli and prick each with a sharp knife (or slice if preferred). Stuff chilli into the jar ensuring you leave a 1 cm gap at the top.

Heat sugar, spices and vinegar in a saucepan, to boiling.

Pour boiling pickling solution over the chilies, ensuring they are fully covered and you leave a small gap at the top of the jar.

Seal the jar (will keep for a month in the fridge).

For longer storage boil the sealed jar in water for 15 mins to fully sterilise contents.